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A tray of kadayef pastries in cupcake paper cups

Kadayef

Victoria
Layered kadayef pastries made shredded phyllo (filo) dough and a creamy ricotta cheese filling.
5 from 8 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine Armenian, Greek, Mediterranean, Middle Eastern, Turkish
Servings 24 to 30 pieces
Calories 216 kcal

Ingredients
  

  • 1 pound shredded kadayef dough aka shredded phyllo dough or shredded pastry dough
  • 8 ounces 1 cup unsalted butter, melted and clarified

Filling

  • 1 pound ricotta cheese, lightly whipped

Syrup

  • 2 cups granulated sugar
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 5 whole cloves

Instructions
 

  • In a large bowl combine the kadayef dough with the melted butter and mix with your hands to coat thoroughly.
  • Spread half the dough in a 8-by-12-inch or 9-by-13-inch baking pan or dish (the larger pan will yield slightly thinner pieces–I used a 10-by-12-inch pan), pressing down lightly. Spread the filling over the surface and then top with the rest of the buttery dough, pressing down firmly.
  • Bake at 400 degrees F until golden brown, about 25 to 35 minutes. Remove from oven and cut into 2-to-2 1/2-inch squares.
  • Meanwhile, prepare the syrup by dissolving the sugar in the water over high heat. Bring to a boil then add the lemon juice and cloves, lower the heat and simmer for about 10 minutes. Set aside.
  • When the kadayef is completely cool, and the syrup is warm, but not too hot (about 160 to 165 degrees), ladle the syrup over the pan and let it soak in until mostly absorbed. There will still be some syrup left in the pan, but most of it should soak into the dough. Store at room temperature.

Notes & Nutrition

*Variation* To make a nut filling, combine 8 ounces finely chopped walnuts, 2 tablespoons sugar, and 2 teaspoons ground cinnamon. Follow the recipe as directed, substituting this nut filling for the ricotta.
It is very important that the kadayef be cool, and the syrup still be warm. If the kadayef and syrup are both hot, the result will be mushy kadayef. If they are both cold, the syrup won't soak into the kadayef at all.
Servings 24.0 * calories 216 * Total Fat 11 g * Saturated Fat 6 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 19 mg * Sodium 92 mg * Potassium 15 mg * Total Carbohydrate 28 g * Dietary Fiber 0 g * Sugars 17 g * Protein 3 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*